Malpua
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About Malpua
Malpua is a beloved Indian dessert with deep cultural roots, celebrated across regions like Bangladesh, Odisha, and West Bengal, especially during festivals. Traditionally, it forms part of the sacred chappan bhog offered to Lord Jagannath in Puri, where it's also a popular street food enjoyed by locals and visitors alike. Each region adds its own twist, from using crushed bananas and coconut to flavoring with cardamom or incorporating fruits like pineapple and mango.
In Bengali, Maithili, and Odia traditions, Malpua is typically made with thickened milk and a touch of flour, while northern variations feature semolina, all-purpose flour, yogurt, and milk. The batter is lovingly rested, then shallow-fried in ghee or oil until golden and crisp, before being soaked in a rich sugar syrup. A festive favorite during Holi and Ramadan, Malpua’s delightful variations and irresistible sweetness make it a cherished treat across the subcontinent.
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Recipe Time & More
Ingredients
- Batter (for malpua)
- 1 cup All-purpose Flour
- 250 ml Milk
- 1 tsp Fennel Seeds (Saunf, crushed)
- Water
- 1/4 cup Desi Ghee (or oil oil or as needed)
- Sugar Syrup (for the)
- 1 cup Sugar
- 1 cup Water
- 8 strands Saffron Strands
For Garnish
- 5 Almonds (blanch and sliced)
- 5 Pistachios (blanch and sliced)
- Silver Vark
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Instructions
- First we thickened the milk for batter. Boil milk till half of its consistency like rabri. In a bowl add thickened milk all purpose flour mix well. Add crushed saunf. Make pancakes like consistency batter. If batter is thick add water as needed.
- Keep this batter aside for 15-20 minutes. Meanwhile we will make sugar syrup. In a pan add water and sugar. Mix it well till it dissolves completely. Add Kesar strands. Let it boil till it thick. Now slow the flame..
- Heat a non stick pan or flat pan. Add ghee/oil in centre of pan. Pour one laddle full batter over it. Let Malpua becomes brown and crispy from this side. Flip it and pour 1 tbsp ghee from all sides of Malpua. Let it brown and crispy on medium flame.
- Take it out from pan. make all Malpuas in this way. Keep all Malpuas in sugar syrup one by one for 30 seconds. Flip it and again keep for 30 seconds. Take it out from sugar syrup. Garnish it with sliced almonds and sliced pistachios.
- Garnish all Malpuas with silver vark. Enjoy hot Malpua with chilled rabri or as it is.
Recipe Notes
Additional Tips
- For a Bengali-style malpua, add a few tablespoons of khoya (reduced milk solids) to the batter for extra richness and a melt-in-the-mouth texture.
- Infuse your sugar syrup with a pinch of saffron and a few crushed green cardamom pods for a fragrant, festive flavor that elevates the final dish.
- To achieve extra-crispy edges, ensure the batter is slightly thin and fry the malpuas in moderately hot ghee, spooning the batter from a height to create lacy, crunchy borders.
- If you wish to make a vegan version, substitute dairy milk with coconut milk and use coconut oil for frying; the subtle coconut flavor pairs beautifully with the fennel and cardamom.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 1064kcal | Carbohydrates: 97g | Protein: 28g | Fat: 69g | Polyunsaturated Fat: 20.7g | Monounsaturated Fat: 41.4g | Cholesterol: 3mg | Fiber: 14g | Sugar: 73g
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Shikha Gupta
Articles: 378 Comments
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Perfect dish! Can’t wait to cook it.
Absolutely delicious! Can’t wait to try it.
This is a fantastic recipe! Thanks for sharing.
super yummy, nothing beats warm sweet malpua
super duper like
Divine….. riot of Flavors that are making me droooooll…We Sindhis make it too, Shikha..
Urs is looking absolutely delish..
Good to know more about the Bangla, Oriya cuisine and how this is a common feature between us, no matter the geographic distance..
Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.